Great Northern Salad Topping


  • 2 ½ cups cooked & drained organic Great Northern Beans
  • ¼ cup avocado oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon snipped parsley
  • 1 tablespoon chopped chives
  • 1 clove minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon sugar


Mix together salad oil and other ingredients. Pour over thoroughly cooked & rinsed organic Great Northern Beans. Cover with foil. Refrigerate several hours or overnight. For an appetizer, provide small plates and forks. Also a Salad topping on a bed of crisp greens. Option to top with chopped celery, chopped sweet onions, or shredded cheese.